Fettucini with Asparagus and Peas
(Primavera)
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Perla Meyers "From Market To Kitchen Cookbook" INGREDIENTS 3/4 to 1 pound pasta dough cut into flat noodles 1/2 pound thin fresh asparagus 1 cup freshly shelled peas 3 large eggs Salt and freshly ground black pepper 6 tablespoons freshly grated Parmesan cheese 3 tablespoons butter 1/2 cup diced smoked ham Scrape the asparagus stalks. Tie them into bundles of equal size and set aside. Beat the eggs until smooth, and season with salt and pepper. Add 2 tablespoons of Parmesan cheese and set aside. In a casserole, bring salted water to a boil, add the asparagus bundles and cook for 5 minutes, or until just tender; do not overcook. Untie the asparagus, drain it and rinse under cold running water. Cut each stalk into 1-inch pieces and set them aside. In a saucepan, again bring salted water to a boil. Add the peas and cook until just tender, or for about 5 minutes. Drain and set aside. In a cast-iron skillet, melt the butter over low heat. Add the ham and simmer until just heated through. Add the asparagus and peas, and simmer the mixture gently for 2 or 3 minutes. Keep warm. In a large casserole, bring plenty of salted water to a boil. Add the fettucini and cook for 5 minutes, or until just tender; do not overcook. Drain and add to the skillet. Remove the skillet from the heat. Pour the egg mixture over the fettucini and toss with 2 forks. Add the remaining Parmesan cheese and a large grinding of pepper. Serve immediately, right from the skillet. Makes 4 to 5 servings